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Thread: Official Forum Bird thread?

  1. #11
    Those all look pretty tasty!

  2. #12
    I am totally with ya but is that about general experiences or what?

  3. #13

    Zwiefel's Avatar
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    I'm definitely going to have to breakdown and try this...I don't usually do "presentation" type dishes...but this would be good for the old knife skills...

    also, I've got to wonder how this thread reads to those in Old Blighty <sp?>!

    "boning birds"
    "trussing birds"
    "intoxicated birds"

    all sounds very seedy...
    Remember: You're a unique individual...just like everybody else.

  4. #14
    Experience, technique whatever. It's about sharing - "The Forum Bird"

  5. #15
    Senior Member Slypig5000's Avatar
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    I thought this was a great introduction to the forum, this is from the thread I started. Sorry for the duplication from that post, but I'd like for others to try this, it was alot of fun.

    http://http://s1320.photobucket.com/...tml?sort=3&o=3

  6. #16
    Senior Member Slypig5000's Avatar
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    Sorry just figured out how to inbed the pics.

    [IMG][/IMG]

    [IMG][/IMG]

  7. #17
    Senior Member
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    Just got through making my first one, no pics, sorry. Stuffing of spinach and portabellas, wilted down in a little bacon grease and white wine, blue cheese and bacon. Ohhhhh boy, was it good. Will definitely be repeating this one, and trying lots of other variations.

  8. #18
    Quote Originally Posted by Reede View Post
    Just got through making my first one, no pics, sorry. Stuffing of spinach and portabellas, wilted down in a little bacon grease and white wine, blue cheese and bacon. Ohhhhh boy, was it good. Will definitely be repeating this one, and trying lots of other variations.
    Clearly this never happened...
    Twitter: @PeterDaEater

  9. #19
    daveb's Avatar
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    This bird is smokin!

    I want to prepare a couple Pheasant Ballotine (Gallotine?) Sunday for a few folks so tried a "dry run" tonight. Jacques may not approve but smoked rather than roasting it. Stuffed w venison sausage, diced sweet potatoes and onions. Did not suck. Will use less stuffing next time.

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    Dave
    Older and wider.

  10. #20
    Looks delicious Dave - yeah the amount of stuffing is important. How much knife work did those birds need as opposed to chicken?

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